10-12 sm. young carrots
2 tbsp. butter
1 tbsp. brown sugar
1 tbsp. honey
2 tbsp. finely chopped parsley or fresh mint

Wash and trim carrots. Cook in a small amount of boiling salted water for 15 minutes or until tender; drain. Melt butter in a skillet or saucepan. Add sugar, honey and carrots. Cook over low heat, turning carrots frequently until well glazed. Sprinkle with chopped parsley or mint and serve immediately. Serves 4.